Hospitality and Tourism A.A.S. Winery Management and Marketing Concentration

The Program (HEGIS Code 5011.10)

The Hospitality and Tourism A.A.S. degree program positions students to take a leadership role in career areas involving culinary, hotel/restaurant management, tourism, and winery management.
 
Students in the Hospitality and Tourism A.A.S degree program choose one of the following three concentration areas:

Culinary Arts
Hotel/Restaurant Management
Winery Management and Marketing

Winery Management and Marketing Concentration

The Winery Management and Marketing Concentration of the Hospitality and Tourism A.A.S. degree program is designed to give graduates maximum access to the best jobs in the field. They are generally competitive with graduates from four year programs in terms of starting salaries and management opportunities, with the exception of some positions in larger firms.
 
The program has an internship component, which allows students to gain real-world experience in their field and make job/career contacts.

Learning Outcomes

Students graduating from the Winery Management and Marketing Concentration of the Hospitality and Tourism A.A.S. degree program will:

  • Understand how to develop an effective business model for winery operation.
  • Understand and apply the basic legal, financial, human resource, ethics, and other management issues critical for successful winery operation.
  • Understand the Characteristics of successful grape varieties, site selection, and layout for a vineyard in Northern New York.     
  • Understand the aesthetic considerations and technical process of wine making.

Career Opportunities in Winery Management and Marketing

This concentration will prepare students for immediate employment in the wine industry which is growing both in the North Country region and statewide. Currently, seven wineries operate in Jefferson, Lewis, and St. Lawrence Counties and that number is expected to double in the next five years. Winery owners report that the overwhelming number of jobs at any winery can be found in the areas of sales and marketing.
 
Some positions may require additional study or additional work experience in a related specialty and almost one third of our graduates continue their education at four year schools.

Transfer Opportunities

Although the program is designed to prepare graduates to enter the workforce after completing the Associate degree, nearly one-third of our graduates choose to pursue a baccalaureate degree. The most popular transfer destinations include Niagara University, Rochester Institute of Technology and Paul Smith’s College. Jefferson has partnered with some select academic institutions and developed agreements that help students transfer smoothly to specific baccalaureate programs.  Currently, formal agreements exist with:  

SUNY Cobleskill, Agriculture Business Management, B.T.
Franklin University, Applied Management, B.S.
Paul Smith’s College, Hotel, Resort and Tourism Management, B.S.,
SUNY Empire State College, Business Management, B.S.

Degree Requirements (Effective Fall 2014) Credit Hours
   
Liberal Arts Requirements (21 Credit Hours)  
ENG 101: Research and Composition   3
English Elective 3
MTH 125: Intermediate Algebra,
     or MTH 155: Algebra, Functions & Modeling or higher math
3
Science or Lab Science Elective 3
Social Science Elective  3
Liberal Arts Elective 3
Humanities Elective 3
   
Free Elective Requirements (6 Credit Hours)  
Free Elective 3
Free Elective 3
   
BUS and HAT Requirements (25–26 Credit Hours)  
BUS 124: Marketing or BUS 131: Principles of Management 3
BUS 221: Human Resource Management 3
Business Elective (ACC, BUS, CIS, ECO) 3
CUL 102: Introduction to Culinary Theory and Practice 2
CUL 130: Sanitation and Safety  1
HOS 101: Introduction to Hospitality & Tourism  3
HOS 251: Event Management 3
HOS 275: Jefferson Practicum or CUL 212: Quantity Food Production 2
HOS 276: Hospitality Internship or Business Elective (ACC, BUS, CIS, ECO, HOS, HRM) 3
Restricted Elective (selected from CUL/HOS/HRM/WIN) * 2-3
   
Winery Management and Marketing Concentration (10 Credit Hours)  
BUS/HOS/HRM/WIN 201: Winery Marketing and Management 3
HRM 152: Wine Selection and Appreciation 3
HOS/WIN 154: Viticulture 2
 HOS/WIN 155: Enology  2
   
TOTAL Winery Management & Marketing Concentration 62-63
   
Advising Note:
*BUS/HOS/HRM/WIN 153 Introduction to Winery Operation (1 credit) may be applied here.

For More Information

Julie Hosbach, Winery Program Coordinator
jhosbach@sunyjefferson.edu
315-786-2348

Alexander Pope Vickers, Hospitality and Tourism Department Chair
avickers@sunyjefferson.edu
315-786-2356

Application and Admissions Information
Office of Admissions
admissions@sunyjefferson.edu
315-786-2277 or Toll Free 1-888-435-6522